Strawberry Poke Cake

From the amazing website, Six Sisters Stuff!  I made this tonight and as luck would have it Adrienne came over for dinner and got to enjoy it with us!  Yum!

1    white cake mix
1/2    cup    water
1    egg
1/2    cup    vegetable oil
3    ounces    jell-o ( strawberry )
1    cup    water ( boiling )
1/2    cup    water ( cold )
1    pound    strawberries ( fresh )
Read more at http://myrecipemagic.com/recipe/recipedetail/strawberries-and-cream-poke-cake#5zYC8M8mudPj3US6.99

Strawberries and Cream Poke Cake
Ingredients:
Cake:
1 (15.25 oz) boxed white cake mix
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-o
1/2 cup cold water
Frosting:
1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
Topping:
1 pound strawberries, diced
Directions:
Make cake as directed on the back of the box for a 9x13" pan.
Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.

Strawberries and Cream Poke Cake

Also seen on Six Sisters Stuff

Ingredients

1    white cake mix
1/2    cup    water
1    egg
1/2    cup    vegetable oil
3    ounces    jell-o ( strawberry )
1    cup    water ( boiling )
1/2    cup    water ( cold )
1    pound    strawberries ( fresh )

Directions

Make cake as directed on the back of the box for a 9x13" pan.
Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.

Frosting

8    ounces    cool whip
8    ounces    cream cheese ( softened )
1    cup    powdered sugar
1    teaspoon    vanilla extract

Read more at http://myrecipemagic.com/recipe/recipedetail/strawberries-and-cream-poke-cake#5zYC8M8mudPj3US6.99

Strawberries and Cream Poke Cake

Also seen on Six Sisters Stuff

Ingredients

1    white cake mix
1/2    cup    water
1    egg
1/2    cup    vegetable oil
3    ounces    jell-o ( strawberry )
1    cup    water ( boiling )
1/2    cup    water ( cold )
1    pound    strawberries ( fresh )

Directions

Make cake as directed on the back of the box for a 9x13" pan.
Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.

Frosting

8    ounces    cool whip
8    ounces    cream cheese ( softened )
1    cup    powdered sugar
1    teaspoon    vanilla extract

Read more at http://myrecipemagic.com/recipe/recipedetail/strawberries-and-cream-poke-cake#5zYC8M8mudPj3US6.99

Strawberries and Cream Poke Cake

Also seen on Six Sisters Stuff

Ingredients

1    white cake mix
1/2    cup    water
1    egg
1/2    cup    vegetable oil
3    ounces    jell-o ( strawberry )
1    cup    water ( boiling )
1/2    cup    water ( cold )
1    pound    strawberries ( fresh )

Directions

Make cake as directed on the back of the box for a 9x13" pan.
Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.

Frosting

8    ounces    cool whip
8    ounces    cream cheese ( softened )
1    cup    powdered sugar
1    teaspoon    vanilla extract

Read more at http://myrecipemagic.com/recipe/recipedetail/strawberries-and-cream-poke-cake#5zYC8M8mudPj3US6.99